All In London talks to Tom Pemberton

Where do you source your ingredients?
From a number of small suppliers, some of them farmers, we try and source all of our produce from the UK.

Which are your favourite London restaurants?
St John, Moro, Anchor and Hope, The Ledbury...

What is your favourite food to experiment with?
Any kind of offal.

Can you name a food that you regard as a guilty pleasure?
Chocolate bars.

Is there an ingredient you hate using?
I wouldn't use an ingredient I didn't like but I'm not very keen on brown pasta.

What do you think restaurant trends will be for the year ahead?
More Scandinavian/foraged based menus.

What has your most valuable experience as a chef been?
Working with inspirational head chefs.